Spinach & Chickpeas in a Bengali Mustard Sauce

Several months ago I came across a recipe for “Salmon in Bengali Mustard Sauce” in Saveur magazine. I’ve made it over and over with different fish and various vegetables. The preparation is simple and the flavor combination is stellar. My modified spinach version makes a fabulous vegan entree spooned on top of basmati rice – or a fragrant vegetable side dish to fish, meat, or chicken.

Add chickpeas and cook until heated through. Add spinach, cook until the spinach has wilted. Season with salt to taste.

In the carrot version, the carrots are sautéed until tender then tossed with the chickpea mixture as above.

Fall Fest

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SPINACH

Fall Fest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite Autumn fruits and vegetables. Be sure to check out the Pinterest Board with over 100,000 followers called Let’s Pull Up A Chair! And if thisSpinach & Chickpeas in a Bengali Mustard Saucegot you in the mood for all things Popeye, you might enjoy taking a peek at other spinach recipes from some fabulous bloggers below…

This looks so appetizing and is so fast and easy to make, my tomorrow’s menu item just got bumped 🙂 ! And it surely does not matter we are staring summer in the face Down Under ~ I could eat this all the year round!

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